Chopp the sweet potato and boil until soft.

In a food processor blend the all the other fish cake ingredients.

Drain the sweet potato once cooked and add to the mixture and pulses until smooth (or leave lump if you like). Taste the mixture and add more cayenne or salt to your liking.

Then grab one large tbsp of the fish cake mixture and mould it in your hands then cover in the ground linseeds and place in a frying pan with some lard/oil/coconut oil/butter. Do this until you have used up all the fishcake mixture.

Cook on medium heat until brown on both sides.

You will need to flip the fishcakes carefully as they will still be very squidgy, so make sure you pan is well greases and take care. You can reshape them in the pan if need be.